"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for chicken noodle soup, by michelle begay, is from The Idle-A-While Easy Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 tablespoon butter 1 cup chopped onion 1 cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth 3 pound chopped cooked chicken breast 2 lbs egg noodles (wide) 1-1/2 cups sliced carrots 1/2 teaspoon dried basil 4 cubes chicken bullion salt and pepper to taste
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
I like the amish wide egg noodles. They are closer to real homemade.
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